Smoked Pork Flautas

Let's say you just finished barbequeing a large Boston Butt, and you have a ton of leftovers. Such is typically the case when it comes to barbeque. For the pulled pork of a Boston Butt, you have so many great options for leftover cuisine. These are smoked pork flautas. Easy to make and great to eat as a snack or as party food. The great thing about this recipe is that you don't have to flavor the pork with a lot of ingredients. It's already infused with so much flavor from the smoke.

Ingredients

• 3 cups smoked pork, shredded
  
• 1 cup salsa or picante sauce
  
• 1/4 cup water
  
• 2 TBSP butter
  
• 1 TBSP olive oil
  
• 16-20 corn tortillas
  
• pinch salt
  
• 3-4 grinds fresh black pepper
  
• Vegetable oil for frying
  
• toothpicks

In a medium skillet, heat the butter and olive oil over medium-high heat. Add the pork and heat through, breaking up any large chunks with your spoon. Add the salsa and water and simmer on medium-low heat until the the mixture reduces completely. You want it to be moist, but not soupy. Remove from heat to let cool.

Pour enough vegetable oil in a high-sided skillet for about 1.5 inches high. Heat to 350 degrees.

Heat the oven to 250 degrees. Lay 4-6 tortillas out on a baking sheet and brush them with oil. Put in the oven for 2-4 minutes or until tortillas are soft and pliable. Put a tablespoon and a half of the pork mixture on a tortilla, roll up tightly, and secure with a toothpick.

Place the flautas in the hot oil and fry for 1-2 minutes until they are golden brown and crisp. Repeat the softening and rolling process until all the flautas are done. Serve with sour cream and guacamole.